1.5 kg of shrimp with shell
1/4 cup plus 3 tablespoons of olive oil
1 medium onion
1 shallot
400 g of ripe tomato, peeled, or 1 can of peeled tomato
2 cups of water
1.5 cups of ceviche (300 g)
1/2 cup of dry white wine
3 tablespoons of butter
1/4 cup of chopped fresh parsley
Salt and black pepper to taste
1.5 kg of shrimp with shell
1/4 cup plus 3 tablespoons of olive oil
1 medium onion
1 shallot
400 g of ripe tomato, peeled, or 1 can of peeled tomato
2 cups of water
1.5 cups of ceviche (300 g)
1/2 cup of dry white wine
3 tablespoons of butter
1/4 cup of chopped fresh parsley
Salt and black pepper to taste
Wash the shrimp shells and reserve them with their heads and shells
Rinse them well and place them in a pot with 1/4 cup of olive oil, one onion slice, and one shallot piece
Simmer for 2 minutes
Add the tomato and water and bring to a boil
Reduce heat and simmer for 30 minutes
Remove from heat, strain through a sieve, and reserve
Pulse an onion in the remaining olive oil until it's translucent
Add the ceviche, increase heat, and let it brown
Add the white wine and let it simmer for 4 minutes
Add the reserved liquid, cover, and cook until the ceviche is tender, stirring occasionally
If necessary, add more water
Taste
While that's cooking, melt 2 tablespoons of butter in a pan and fry the remaining shallot, sliced thinly, for 3 minutes
Add the shrimp, salt, and black pepper, and cook for an additional 3 minutes
Check the seasoning
Add the ceviche
Add the remaining butter and parsley
Mix well and serve immediately
525 calories per serving
